Tangy Sesame Chicken

Course : Chicken
Serves: 3
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4 ounces chinese noodles -- cooked
1/4 cup cornstarch
2 tablespoons flour
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 cup water
1/4 teaspoon sesame oil
1/2 pound boneless skinless chicken breasts -- cut into 2x1/2 strip
3 Cup oil -- for frying
1 medium green bell pepper -- cut into strips
1 teaspoon sesame seeds
1 cup sweet and sour sauce
1 tablespoon sugar
2 tablespoons rice vinegar
1/2 teaspoon sesame oil

Preparation / Directions:

Cook noodles as directed on package. Drain; cover to keep warm. In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking soda. Stir in water and 1/4 teaspoon sesame oil. Add chicken; mix well to combine.(if too thick add water 1 teaspoon at a time) Set aside. In deep fryer, heavy saucepan or wok, heat 2 -3 inches of oil to 375. Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 minutes or until light golden brown and no longer pink in the center. Drain on paper towels. (Reserve 1 Tablespoon oil from deep frying.) Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is crisp-tender and seed is golden brown. Add sweet and sour sauce, 1 tablespoon sugar, vinegar and 1/2 teaspoon sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring constantly, or until thoroughly heated. Serve over noodles.

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